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Ridge gourd sabji | Turai ki sabji | Luffa recipes

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torai-ki-sabji
I have a south Indian ridge gourd gravy for rice, but this one is totally different from that. This is ridge gourd gravy for chapati or rice but north Indian recipe. The recipe was shared by my friend Sangeeta, it is so very simple recipe wise. Simple ingredients. I loved this with roti a lot today. I will sure make this often just for myself as I have no idea how much Aj and Vj would love this. Only work in this is to peel off the skin and chop. You can do this ahead and the sabji will be ready easily. In Singapore wet markets, I have seen them selling peeled ridge gourd, you can try that too, if you live here.
luffa-recipe-curry 

Ridge gourd sabji recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner side dish
Prep Time: 20 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Ridge gourd – 2

Onion – 2

Tomato – 2, large

Red chilli powder – 1 & 1/2 tsp

Garam masala powder – 3/4 tsp

Turmeric powder – 1/4 tsp

Kasoori methi – A generous pinch

Salt – As needed

Coriander leaves, chopped – 3 tblsp

Oil – 2 tblsp

Method

  1. Peel off the skin of the ridge gourd and chop into small pieces.

    2. 2-chop

  2. Puree the tomato and keep aside. Chop onion finely as well.1-puree
  3. In a kadai, add oil, fry onion till golden in colour.3-fry
  4. Add pureed tomato, red chilli powder, turmeric, salt, kasoori methi and fry in medium flame, until oil separates. Cover while frying as it might splutter. Say 4- 5 minutes.4-fry
  5. Add chopped ridge gourd. Mix well.5-add
  6. Cook covered for 6 minutes in medium flame in between mixing once.6-cook
  7. Add garam masala powder and 1/2 cup water. Cook for further 8 minutes or until the vegetable gets cooked soft and blends well with the masala. Garnish with the coriander leaves.7-cook

Notes

    • I used 2 long ridge gourds for this.
    • The consistency is in slightly gravy side. Ridge gourd leaves water by itself, so 1/2 cup water is enough.
    • After adding water, you can cook covered for half the time and later simmer open.
    • Add red chilli powder as mentioned and Salt the gravy properly as ridge gourd is bland in taste.

Goes well with roti or rice – my friend told it goes well with yellow rice (Dal and rice cooked along with turmeric)
ridge-gourd-sabji

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Comments

  6. Hema Krishnamohan

    I regularly try your recipes, from day to day menu to diwali bakshanams. This one is popular in Andhra. I prepared this yesterday. A variation is to add half cup soaked chena dal while cooking the ridgegourd. The ridgegourd tastes well if done only with fresh made cumin powder and chilli powder, another Telugu special curry.

    Reply

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